Black sesame pancakes(hei zhi ma bao cui xiao bing )

Black sesame pancakes

Introduction:

"People who often do baking always worry about one thing. Every time they come across a formula that only uses egg yolk, they start to worry about how to deal with the remaining protein. Like this egg tart recipe http://blog.sina.com.cn/s/blog_ 6276ca590100 lzxz.html Using two yolks of eggs, what about the remaining two proteins? Today's sesame pancake made by greedy monkey uses the amount of two proteins, no more, no less, which just solves this problem. "

Production steps:

Step 1: weigh the raw materials, separate the protein with the egg separator, and melt the butter into liquid state in hot water for standby.

Step 2: sift the low gluten flour and powdered sugar into a large container, add 2 proteins and liquid butter.

Step 3: use the manual egg beater to stir clockwise until there are no obvious particles.

Step 4: add black sesame seeds, stir well (do not over STIR), and then put the batter into the refrigerator for 30 minutes.

Step 5: take out the batter, scoop a scoop of batter with a spoon, spread it on the oil paper, and use the back of the spoon to make a round cake, not too thick.

Step 6: preheat the oven at 150 ° C, put the baking tray with batter in the middle of the oven and bake for about 15 minutes until the surface is golden.

Materials required:

Low gluten flour: 30g

Melted butter: 30g

Raw black sesame: 80g

Powdered sugar: 50g

Eggs (protein only): 2

Note: 1) as this sesame cake is very thin, sesame is easy to be cooked. If cooked sesame is used for processing, sesame is easy to be burnt. Therefore, it is best to use raw sesame. The ancients said that "white sesame oil is better than black sesame oil", so black sesame oil is recommended. 2) It's best to use the powdered sugar ground with white granulated sugar for this snack, because the bagged powdered sugar sold in the market will be mixed with a small amount of starch (to prevent caking), and the ingredients are impure. When processing sugar powder by yourself, you should pay attention to weighing the white granulated sugar according to the amount required in the formula, and beating the sugar as much as you need, otherwise the extra sugar powder will agglomerate after a long time, and it will be wasted. 3) The spoon that daubs batter can dip in a little water, so batter is easier to get off, won't stick to the spoon, just dip a little, water must not be too much. 4) Just baked cake with water, relatively soft, you can take advantage of hot roll up modeling, or cut into their favorite shape. However, it will harden slowly after 30 seconds, and it will form a crispy taste after thoroughly cooling.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hei Zhi Ma Bao Cui Xiao Bing